Ingredients:

  • 1 cup Fine or Medium Grind Yellow Cornmeal
  • 1 cup All-Purpose Flour
  • ½ cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Salt (Fine Sea or Kosher)
  • ½ cup Unsalted Butter (1 stick, melted and slightly cooled)
  • 1 ¼ cups Buttermilk
  • 2 Large Eggs (beaten lightly)
  • ¼ cup Honey (for batter)
  • 1 tablespoon Unsalted Butter (for glaze)
  • 1 tablespoon Honey (for glaze)

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9x9 inch baking pan. If using a cast iron skillet, add 1 tablespoon of butter and place the skillet in the preheating oven for 5 minutes. Melt the ½ cup (113g) of butter and set aside to cool slightly.
  2. In the first mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Ensure leavening agents are distributed.
  3. In the second mixing bowl, whisk the buttermilk and lightly beaten eggs until just combined. Slowly drizzle in the slightly cooled melted butter and the ¼ cup of honey. Whisk quickly until emulsified.
  4. Pour the wet mixture into the dry ingredients. Using a spatula, fold the ingredients together until just combined. Do not overmix. Pour the batter into the prepared hot pan or skillet and spread evenly.
  5. Bake for 25–30 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
  6. While the cornbread is still piping hot, whisk together the glaze ingredients (1 tbsp melted butter, 1 tbsp honey). Brush the glaze evenly over the surface. Let the cornbread cool in the pan for 10–15 minutes before slicing and serving.